Tomato Chutney

Ingredients

• •2 tbsp vegetable oil, divided
• •1 tsp mustard seeds
• •1/2 tsp lentils (urad dal)
• •2 dried red chilies
• •1 sprig curry leaves
• •1/2 tsp asafoetida (hing)
• •1/2 onion, chopped
• •3 cloves garlic, minced
• •5 tomatoes, chopped
• •1/2 tsp turmeric
• •Salt to taste

Steps

1. 1.Heat 1 tablespoon of the oil in a pan and sear the chopped tomatoes over high heat until they pick up light char spots and release most of their moisture, 6-8 minutes - this searing step is what keeps the finished chutney thick rather than watery, and it deepens the flavor beyond a plain simmer.
2. 2.Remove the seared tomatoes and set aside.
3. 3.In the same pan, heat the remaining oil and add the mustard seeds; once they pop, add the lentils and dried red chilies and sauté until the lentils turn light golden.
4. 4.Add the curry leaves and asafoetida and sizzle for a few seconds, then add the onion and garlic and sauté until softened.
5. 5.Return the seared tomatoes to the pan along with the turmeric and salt, and simmer for 5 minutes.
6. 6.Let cool slightly, then blend to your preferred consistency - thicker for idli, slightly looser for dosa.
7. 7.Serve with idli, dosa, or uttapam.